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Scuppadine

Appalachian Wild Ale brewed with local barley and local raw wheat from Riverbend Malt House. Boiled with burlap-aged hops. Fermented with our mixed house cultures in stainless steel. Transferred into oak for 4-6 months of aging. Transferred out of oak onto a massive amount of local native muscadine and scuppernong grapes. Fermented on the grapes before transferring back into freshly dumped red wine barrels. That was last October and the fruited beer has been sitting in the barrels ever since. Conditioned naturally inside the bottle.